- Dish type
- Side dish
Fresh broad beans are among the most anticipated summer vegetables. But this traditional Greek dish can be enjoyed year round with tinned or frozen broad beans, which is almost just as good! Serve with crusty bread and good feta for a hearty vegetarian main.
Greater London, England, UK
42 people made this
IngredientsMakes: 2 main courses
- 3 to 4 tablespoons olive oil
- 1 onion, grated
- 400g tinned or frozen broad beans
- 250ml water (or as needed)
- 2 tablespoons tomato puree
- 1 to 2 teaspoons dried oregano
- sea salt and freshly ground black pepper to taste
MethodPrep:5min ›Cook:30min ›Ready in:35min
- Heat the olive oil in a large saucepan over medium heat. Add the grated onion and saute gently for 5 minutes, or until soft and translucent. Ensure that the onion doesn't brown.
- Add the broad beans to the saucepan (if using tinned, drain first), and saute gently for a minute. Raise the heat to medium-high and add the water and tomato puree. Add the oregano, salt and pepper. Cover partially and cook at a strong simmer for a further 20 to 25 minutes, or until the broad beans are soft. Note that you don't want any water left in the pan; if you're getting toward the end of cooking and notice there's too much water, uncover the pan so that as much water as possible evaporates, leaving a rich tomato and olive oil sauce.
To enjoy koukia the traditional Greek way, serve a big plate of broad beans as a main course with some crusty bread to mop up the sauce, and slices of good feta. This could also work well as a side dish, or as part of a meze spread.
Reviews & ratingsAverage global rating:(4)
Reviews in English (5)
V Easy and tasty.I think this may become a staple as I grow the beans on our allotment.-27 Jun 2010
Used different ingredients.Didn't have any tomato puree, so just used a tin of chopped tomatoes instead, and Schwartz Italian seasoning.-27 Jun 2010
excellent, easy and tasty. Used this recipe for my field beans, wizard because I did not have time to make them into falafal. I shall def. use it for my wizard field as well as the traditional broad beans many many times in future.-03 Aug 2014
From Taverna: Recipes from a Cypriot Kitchen Taverna by Georgina Hayden
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- Categories: Stews & one-pot meals Main course Cooking ahead Cypriot
- Ingredients: potatoes aubergines courgettes onions garlic ground cinnamon dried oregano beef mince pork mince tomato purée red wine tomato passata bay leaves milk butter kefalotyri cheese whole nutmeg eggs cinnamon sticks
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3 Tips to Communicate Your Vision To Your Team
By Amita Baheti
Communication is to any organisation what blood stream is to a human body. If the blood supply stops to any part of the body, it first becomes inefficient and gradually dysfunctional. Organisations have always struggled with the challenge of communicating their vision to the last mile staff in their team. From town halls to traditional team meetings from chain of emails to newsletters and from flipping magazines to streaming videos organisations try every channel to communicate with their teams. The question to ask is ‘on scale of 1 to 10, how sure are you that what you wish to communicate is being understood the way you desire it to?’
“The greatest problem with communication is the assumption that it has taken place.” – George Bernard Shaw.
As with most complex situations, there is no one-size-fits-all approach to vision communication. Here, I suggest 3 rules that will help you drill down the larger corporate vision to everyone in your team.
1. Go in this order: What. How. Why.
Once you develop your strategy, you need to direct your team towards making things happen. I suggest an approach which I call: What, How and Why.
WHAT: Communicating specific benchmarks and deadlines is important. Tell the team WHAT is that you intend to communicate in a very crisp and direct way. Telling WHAT first, prevents audience to mentally reach to conclusions that you may not even intend them to reach.
HOW: After you communicate what to achieve, give team the direction to reach the benchmark. Direction has to be SMART – Specific, Measurable, Accurate, Relevant and Timed. Setting a benchmark but not breaking it down into understandable chunks of information for the team in a ‘to – do’ format may lead to great intentions but clueless actions.
WHY: Focusing on the big picture enables buy-in of your vision and supports processing in the idea. The WHY brings in the much required assertiveness and confidence to set the team in action. It is important to give them a compelling reason to believe in your vision and also for that do let them know what’s in it for them.
This will ensure that the bigger company vision is now a combined vision of its people that they can clearly see and contribute towards.
Whether communication is written or verbal, retaining it becomes a challenge. Visualising and summarising your ideas in the form of a picture or video helps in making it more effective and memorable. The more visual it is, the better is the retention of the message! Desktop wallpapers, posters and meetings are traditional ways, having a great impact. Infographics and colourful flow charts are a few more interesting and crisp ways to summarize and support your ideas. A good method to make any visual communication is to order the ideas in a logical manner. It can be a cause – effect relationship or a timeline or a graphic representation. Simple videos, sticky notes, constant reminders never fail.
3. Brand your vision!
Branding your vision statement can be an effective way to crystallise your ideas and amplify the message to everyone in the team. Just as you give an interesting name to all your marketing campaigns, give an equally nice name and branding to your internal campaigns too. The nomenclature should be such that it directly arouses the core idea in minds of the audience. Branding the vision conveys a sense of new beginning and builds an emphasis on the criticality of the whole idea.
While communication cannot be a substitute for actual performance, it definitely is the first step towards giving a direction to the entire team. A thoughtful approach to communicating with teams can help build the much needed momentum to bring everyone together for value creation.
About Amita Baheti
Amita is a potato-lover and works at Holachef. You can follow her on Twitter at @AmitaBaheti
This post is part of Holachef’s Write Ho! program which is open to Holachef’s fans, critics, customers and their loved ones! To participate, write to [email protected] .
This One is for the Hummus Lovers! I HAVE TWO NEW FAVORITES!
Hummus used to be considered a hard dish to make, but –thankfullywe have food processors now! With a food processor and a few shortcuts, you can make the perfect hummus in just 10 minutes. We&rsquove shared our basic hummus recipe before so today I have two delicious and creative variations for you. The first is a delightful pink hummus made with beetroot. The second is prepared with mung beans and coriander and will blow your mind with its zesty taste and texture. If your food processors and spoons are ready, come and join me on this colorful journey!
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2 medium beetroots.
400 gr chickpeas, canned or boiled.
8 tablespoons tahini.
2 cloves of garlic, peeled.
1 teaspoon salt.
Red chili peppers, finely sliced (or red pepper flakes).
• To boil the beetroots, first scrub the beetroots with a clean loofah, a clean rough sponge or a brush. The point is to scrape off any excess dirt and soil without peeling the beetroots. Place them in a medium saucepan. Cover with 2 cm of water. Bring to the boil over high heat and simmer until tender, about 20-30 minutes. Allow them to cool down and peel under running water..
• The perfect hummus has a creamy texture. To achieve that, you need to peel the chickpeas. This might sound like a lot of work but I have a brilliant shortcut for that! Pour the chickpeas in a salad spinner and fill with water. Slightly rub the chickpeas. The skins will pop up to the surface and when you push the basket up and down, the skins will group on the water and it will be really easy to collect them. If you don&rsquot have a salad spinner, pour the chickpeas in a large bowl and rub them under running water. The running water will also help the skins to group..
• Put the beetroots, chickpeas, tahini, garlic, olive oil and salt in the food processor. Squeeze the lemon juice and pulse until the texture becomes silky and creamy. Adding ice cubes while running the processor will prevent heating and help the smoothness. You can add up to six cubes depending on your processor&rsquos performance. Taste and add more salt, tahini or lemon if needed..
• Transfer the hummus to a wide dish and make a crater with the back of a spoon..
• Drizzle some olive oil and top with red pepper, fresh thyme leaves and sesame seeds. Enjoy your delightful hummus with lavash or chips as your spoon!
Mind-blowing green hummus:
1 cup of mung beans, boiled and cooled down.
9 tablespoons tahini.
1 small bunch of coriander (50 gr) you can substitute parsley for coriander.
4 cloves of garlic.
1,5 heaped teaspoon salt.
6 tablespoons olive oil.
Fresh coriander leaves.
Red pepper flakes.
• To make the mind-blowing mung bean and coriander hummus, add the mung bean, tahini, coriander, garlic, salt and olive oil in the food processor..
• Squeeze the lemon juice and pulse until the texture becomes silky and smooth. Adding ice cubes while running the processor will prevent heating and will help the smoothness. You can add up to eight cubes depending on your processor&rsquos performance..
• Transfer the hummus to a wide dish and make a crater with the back of a spoon..
• Drizzle some olive oil and top with red pepper flakes, pistachio and coriander leaves. Your green hummus is ready to blow your mind! It would also be perfect in a wrap with white cheesealso known as fetaand walnuts..
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Koukia lathera (Greek broad beans) recipe - Recipes
The Greek Souvlaki
Souvlaki restaurants first showed up in Greece in Livadia in 1951, selling souvlaki on a stick and rotating gyros. Just so, the Greece cuisine has penetrated different parts of the world, allowing the fantastic experience of having a taste of the amazing recipes. Since eating out has become a recent order, Greek restaurants are around, where they specialize in Greek cuisine. Greek restaurants are fast gaining popularity in London compared to previously, with Souvlaki being included on their menu.
The ancient city of Greek is known for a number of historical events and occurrences. It is exciting to know that delicious, healthy cuisine for sure makes the list. One of the healthiest foods having strong flavours is the Greek cuisine. The Greek cuisine dates as far back as 4000 years ago, making it a huge part of the Greece culture.
One of Greece’s famous dishes is the Greek Souvlaki. The word Souvlaki is a generic term which means pieces of meat skewered with a small wooden stick, char-grilled and spiced up with salt, pepper, oregano. This popular Greek fast food is usually eaten whilst still on skewer so that it can be enjoyed hot. The Greek Souvlaki can be served with pita bread, fried potatoes, lemon, and sauces or even eaten on its own. The meat used can be pork, chicken, beef, and lamb, and sometimes fish. In places like the southern Greece around Athens, Souvlaki is commonly referred to as kalamaki or reed.
Simple Guide to Making a Souvlaki
Since Souvlaki passes for a fast food, it is super easy to make. All you basically require is:
- To make a quick marinade by mixing some olive oil, lemon juice, garlic, vinegar and some seasonings.
- You then pour that over the meat, mix well and leave the mixture to soak in the fridge for some time or even overnight.
- You need to skew your meat onto your skewers. Remember to soak your skewers at least 30 minutes before you are ready to start building skewers. After which you thread your pieces of meat onto the pre-sodden skewers and wait for say 10 minutes for it to get all golden and ready to be eaten.
- You can choose to serve your souvlaki with some grilled veggies. Well, the good news is there is no absolute way of making your souvlaki so you can choose to add spices and ingredients that suits you.
So even in London, you can get a greek souvlaki as good as the one made in Greece. Souvlaki is the food of the revolution against oppression. And they are also the most filling and also healthy meal you will ever have for under 5 pounds with simplicity, fresh ingredients and that homely feel. What then are you waiting for? Try the best souvlaki in London, get your souvlaki now…
Greek Olive Oil – The best in the World
The Benefits of Greek Olive Oil
Ancient mythology revealed that Athena, the Greek goddess of wisdom and Poseidon, the god of the seas, fought for the control of an unnamed Greek city, whose populace decided to honor the god who could give a better gift.
Poseidon struck the ground, causing salty water to come forth. However, Athena gave the people a city the gift of an olive tree. The Greeks hose Athena as their deity, and the rest is history.
Over the centuries, Greek olive oil has become a stable in the diet of millions around the world, and it has been the root cause of the “Greek paradox”- an idea that meals rich in quality fats can help a person healthy.
To wit, we take a look at some benefits of Geek olive oil:
It reduces the risk of cancer
Oleocanthal is a phytonutrient in olive oil, and it imitates the effect of ibuprofen in easing inflammation, and this helps it to reduce the risk of breast cancer. Some other olive oil components that are being examined for their effects on cancer include lignans and squalane.
It reduces cholesterol
Levels of triglycerides, LDL-cholesterol and cholesterol an also be reduced by Greek olive oil. However, at the same time, it doesn’t do anything to alter the levels of HDL cholesterol (in some cases, it might eve enhance them), which protects the body and prevents the formation of patches of fats.
Greek olive oil is rich in vitamin content
It is rich on antioxidants, especially Vitamin E. Among plant oils, Greek olive oil has the highest content of monosaturated fats, which don’t oxidize in the body. It is also low it polysaturated fats, which oxidize.
It causes reduced blood pressure
A regular intake of Greek olive oil can help you to reduce both diastolic and systolic blood pressure.
It helps with diabetes
It has been revealed that a diet that is rich in Greek olive oil, low in saturated fats and with a moderate carbohydrate content is one of the most effective approaches to the treatment of diabetes.
Greek olive oil helps to reduce the low-density lipoproteins, while also improving the control of blood sugar and enhancing the patient’s sensitivity to insulin.
It reduces obesity levels
Olive oil might be high in calories, but it has also shown to help reduce the levels off obesity.
It helps with reducing the risk of arthritis
The reasons for this are not completely established, but studies have shown that people who eat foods containing high levels of Greek live oil have a lesser likelihood of developing rheumatoid arthritis.
It boosts calcification and bone mineralization
A high consumption of Greek olive oil has also been known to help boost the calcification of the bone. It helps in the absorption of calcium and also aids sufferers in preventing the development of osteoporosis.
It reduces heart attack propensities
A recent study published in the New England Journal of Medicine revealed that the consumption of about 4 tablespoons of Greek live oil on a daily basis can lower your risk of heart attack, dying of heart issues or suffering a stroke
Greek Beans and Legumes
Beans in Greek Cooking
What would the Greek-Mediterranean cooking be without the plethora of healthy, delicious dishes based on Greek beans and legumes? The most ancient legumes are the lentil, chick pea, fava bean, and vetch, or split pea. All of which are still widely consumed in soups, stews and baked casseroles all over Greece. Greeks traditionally eat beans at least once a week. Famed Greek giant beans (“gigantes”) and white beans of varying sizes grow well in the fertile wet soil of Greece’s rainy North.
In Greece, despite its hard times, war and occupation, people considered themselves lucky to have a bowl of watery bean broth, fasolada. Α rich in carrots, celery, onions, tomato and virgin olive oil. Fasolada is often cited as the country’s most emblematic national dish.
Salads are ever-popular tavern staples year-round. Such as black-eyed peas, and dips like fava, made with split yellow peas.
Following is a short list and description of some of the most popular beans and pulses on the Greek table:
- Broad beans. Greeks call them koukia. In spring, they come to market fresh, and are almost always eaten shelled in stews, especially with artichokes, and in omelets.
- Fresh beans. These include fresh beans, including string beans, butter beans, runner beans, fresh black-eyed peas, flageolets, and cranberry beans. Most fresh beans in the Greek kitchen are cooked as “lathera”. This means over low heat for a long time with tomatoes, potatoes, and a lot of olive oil. Fresh black-eyed peas, called ambelofasoula in Greek, make for a delicious salad, with a little garlic and some fresh herbs.
- Dried beans. These make for delicious, hearty winter fare as well as for great salads.
- Gigantes. To begin with they are the most popular dried beans, or giant beans, which resemble lima or butter beans but are bigger. Secondly, they are made into casseroles baked with tomatoes and other vegetables. Sometimes they are served up simply boiled with a little olive oil, lemon juice and oregano.
- White Beans. Other, smaller white beans are cooked into stews and soups. This is the national bean soup, which is a melee of navy or cannelloni beans, tomatoes, celery, onions, and often hot pepper.
- Black-eyed peas. Dried black-eyed peas are often dispelled by Greeks who have vivid memories of World War II. Since the humble black-eyed pea sustained them through years of hunger.
- Lentils. Lentils are also common in the Greek kitchen, used in soups and pilafs.
- Finally, yellow split peas. Greeks call the yellow split pea fava. It is the staple food on the island of Santorini. There are many preparations. The most common is to simmer the yellow split peas until they become creamy and dense, like mashed potatoes. This is a classic Greek dish, usually topped with raw olive oil and raw onions.
Although Greeks consume many different kinds of beans and pulses, the oldest are no doubt the broad bean, the chick pea and the lentil, which have been savored all over the Mediterranean since time immemorial. Given the fact that pulses were the stable food of the poor and rarely formed part of lavish banquets. Legumes are said to be used throughout antiquity and constitute an essential dietary supplement, since they are an important source of protein. They serve as nutritious food for men and important source during famine. Some varieties of legumes were used medicinally in the Roman period. Legumes have the ability to fix nitrogen into usable form and makes it useful in the fields and in health.
You can always find these healthy hearty dishes in our restaurant from Monday to Friday as Special Dishes. You can even order them online from Deliveroo, Uber and Just Eat.
The Greek Cuisine
From one of the most ancient civilizations on earth comes simply prepared food that uses the best of what’s in season. Adding a little magic in the form of clever flavorings. Greece’s culinary tradition dates back hundreds of years and has evolved over time to absorb many diverse influences.
Many well-known Greek dishes are in fact part of the larger tradition of the food of the Ottoman Empire. Classic dishes include moussaka, börek and tzatziki having Arabic, Persian and Turkish roots. Other examples of dishes that can be traced back to ancient Greece include lentil soup, fasolada and retsina.
Greek cuisine uses some flavorings more often than other Mediterranean cuisines do. Such as oregano, mint, garlic, onion, dill and bay laurel leaves. Other common herbs and spices include basil, thyme and fennel seed. Parsley is also used as a garnish on some dishes. Many Greek recipes, especially in the northern parts of the country, use “sweet” spices in combination with meat, for example cinnamon, whole spice and cloves in stews.
The most characteristic and ancient element of Greek cuisine is olive oil, which is used in most dishes. It is produced from the olive trees prominent throughout the region, and adds to the distinctive taste of Greek food. The olives themselves are also widely eaten.
Greek food is simple, colorful and incredibly nutritious. In addition Greek food has a reputation for being heart healthy. This is because it uses olive oil, fish, lean meats, vegetables, herbs and grain. One example is the classic moussaka – a hearty dish made of layers of lamb and eggplant, smothered in béchamel sauce and cheese.
In all honesty, Greek Cuisine is so varied in its nature that it can very hard to describe and something best experienced firsthand!